Artichoke Hearts Marinated in White Wine

Sauvignon Blanc wines are light yellow-green medium bodied. There is generally no added sugar in the wine making it a dry wine. Its has a fairly high acidity which leads to a satisfying crisp flavor. Chardonnay, and moscato are similar white wines which can also be used with satisfying results for this recipe. This recipes will produce 2 pints. quantities can be increased or reduced exponentially.

Ingredients

10 globe artichokes [More or Less depnding on the size]

3 cups Sauvignon Blanc or comparable dry white wine

4 lemons, cut in half

10 cups water

1/2 tspn salt

6-8 dry peppercorns

1/4 tspn. Black pepper - preferably fresh ground

1 bay leaf

1 teaspoon dried oregano

Red pepper flakes

2 crushed garlic cloves

2 fresh parsley sprigs

2 small fresh rosemary springs

4 tablespoons extra virgin olive oil

Instructions

1 Slice up 2 of your 4 lemons and deposit them in a medium mixing bowl, with water.

2 Trim off the tough outer leaves of your artichokes and remove any fuzzy choke. Trim the stem and any hard green peel. Once all the hard and or fuzzy parts of the choke are removed plunge them into the lemon water to curtail browning.

3 Dump the trimmed hearts into a large pot along with the lemon water. Squeez the remaining lemons into the water and scrape of a little zest from their skins to add to the pot. Add the salt, peppercorns, pepper and bring the mix to a rolling boil for 8 - 10 minutes. Once it is boiling vigorously add in your wine and oregano. Crumble up the bay leaf and drop it in also.Don't allow the artichoke to become mushy- just soft. - after the alotted time allow the pot to cool to roughly room temperature.

4 Place the red pepper flakes, crushed garlic, and remaining herbs and spices in mason jars, add the artichoke hearts which should be packed tightly but not so tightly that they get smushed or crushed in the process.

5 Ladle in the cooking liquid to cover the artichokes, leave roughly 1/2 inch headspace. Add no more than 2 teaspoons of olive per jar. Seal the jars, and refrigerate for up to 10 days.